I sat on our front steps the other day, watching the kids play, and the sun was so bright and warm that I found myself reminiscing about a Rose Lemonade I whipped together often last summer.

Made with tart, fresh-squeezed lemons and a hint of rose water, it was SO refreshing (and a big hit with the kids and hubby).

Tart like traditional lemonade with delicately sweet floral notes and a pretty pink hue, this Rose Lemonade would be a great make-ahead drink to serve at your next backyard party, bridal shower or summertime special event.

Here’s how to make it:

Rose Lemonade Recipe

Yields 1 60 oz standard pitcher. Recipe can be adjusted to suit larger beverage dispensers.

You’ll need:

• 1 cup boiling water
• 1 cup sugar
• 2 tsp culinary grade dried rose petals in a loose-leaf tea bag
• 5 lemons, juiced
• 1/2 tbsp rose water (I used Nielsen-Massey)
• Cold water, to top
• Fresh lemon slices, to garnish

Directions:

In a pitcher, dissolve one cup of sugar in one cup of boiling water. The heat helps the sugar dissolve properly – you don’t want your lemonade to be gritty. Stir vigorously until fully dissolved.

Add two tsp of culinary grade rose petals to a loose-leaf tea bag and steep it in the hot water and sugar until the mixture starts to turn pink, about 20 minutes. Then remove the tea bag and refrigerate the pink-hued mixture for a few minutes, until cooled.

Add the fresh-squeezed lemon juice and top your pitcher off with cold water. Add rose water – I found 1/ tbsp to be perfect as Nielsen-Massey is quite concentrated – but other brands may require more. Refrigerate until chilled.

Serve in a tall glass filled with ice and a lemon slice.

Pro tip: Garnish with rose petals, if desired, for a showstopping look. But FYI – they get a bit soggy so look prettier than they taste!

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Happy sipping!

Xo Holly Hunka

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